Best Whipped Sweet Potato Recipes

WHIPPED SWEET POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan cook sweet potatoes in salted water over medium-high heat for about 20 minutes, or until done. Drain, and add orange juice, brown sugar, nutmeg and butter. Whip until smooth. Spread into a medium size casserole dish and top with marshmallows.
• Bake in preheated oven for about 10 minutes, or until marshmallows are golden brown.

SWEET POTATO PONE WITH EGGNOG WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-9-inch baking dish with nonstick cooking spray.
• Whisk together the butter with the sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, spices, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil.
• Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Cool to room temperature, about 30 minutes, and serve with Eggnog Whipped Cream.
• Add the heavy cream and confectioners' sugar to the chilled bowl of a stand mixer fitted with the whisk attachment (or a chilled large bowl if using a hand mixer) and whisk on high speed until stiff peaks form, about 2 minutes. Gently fold in the eggnog and nutmeg, being careful not to break the whipped cream.

MINI SWEET POTATO PIES W/ WHIPPED CINNAMON CREAM CHEESE TOPPING

Steps:

• Preheat the oven to 375 degrees F.
• Put the pre-made mini shells inside a greased 24-count mini muffin pan.
• In a large bowl add the yams, cream cheese, eggs, vanilla, cinnamon, allspice, brown sugar and caramel sauce. Beat with a hand-held electric mixer until well combined. Dollop 2 to 3 tablespoons of the pie mixture into each shell. Bake until the custard sets, about 25 minutes. Remove from the oven and set aside to cool.
• For the Whipped Cinnamon Cream Cheese:.
• Add the cream cheese, cream, sugar and cinnamon to a large bowl. Using a hand-held electric mixer, beat the cream cheese mixture until you reach a frosting consistency. Transfer the mixture to a disposable pastry bag with a star tip. Pipe a small amount of whipped cream cheese on each mini sweet potato pie. Arrange on a serving platter and serve.

WHIPPED SWEET POTATO AND TOASTED WALNUT CASSEROLE

Steps:

• Preheat oven to 350 Spray large skillet with cooking spray and toast the walnuts well, stirring frequently.
• Don't allow them to blacken.
• Boil the Peeled/Quartered Sweet potatoes just as you would regular potatoes for mashed potatoes.
• Pour into strainer and allow to drain well.
• Place potatoes into xtra large mixing bowl Along with all other ingredients except the marshmallows then use a hand blender to puree just like mashed potatoes.
• Taste, add more brown sugar and/or sweetened condensed milk if you prefer them sweeter, make sure the walnuts are well distributed.
• Turn the mixture into a casserole dish (Make sure its a deep one or the marshmallows will melt over the rim into the oven).
• Layer the marshmallows over the top pressing down lightly into the mixture.
• Bake at 350 for 30 minutes or until marshmallows are melted and browned.

WHIPPED SWEET POTATO CASSEROLE WITH BROWN SUGAR-COCONUT TOPPING

Steps:

• Set oven to 350 degrees.
• Butter a 3-quart casserole dish.
• In a bowl mix all the ingredients together (except the topping mixture) mix well to combine.
• Place into prepared casserole dish.
• In another bowl combine all the topping ingredients together until coarse and crumbly.
• Sprinkle over the sweet potato mixture in the baking dish.
• Bake for about 40 minutes.

BUNYAN'S DIABETIC SWEET POTATO GINGERSNAP CHEESECAKE WITH MAPLE-WHIPPED CREAM

Steps:

• 1. To make the Crust:
• 2. Preheat your oven to 350 degrees. Get out your 9-inch springform pan. Put the crumbs, Splenda blend and margarine in the pan. Mix with a fork until the butter is completely mixed into the crumbs and the Splenda sort of disappears into the mixture. Pat this mixture with your fingers into the bottom of the pan and partially up the sides of the pan. It should come up the side a half inch or more. You don't have to be too precise. Bake for 8 to 9 minutes until set. Let cool.
• 3. To make the Filling:
• 4. First drain the sweet potatoes in a colander. Put the sweet potatoes in a food processor and whiz them to make a puree. You can add up to a half cup of water to make the potato puree smooth. Sometimes you need a little liquid to get the processor started in its chopping process.
• 5. In a large bowl, put in your cream cheese, Splenda blend, sweet potato puree mixture, spice, and one egg. Mix for one minute, stopping the mixer to scrape down the sides. Add the next egg and mix another minute. Add the last egg and the vanilla and mix one more minute. This makes your filling nice and fluffy. Pour this over your crust. Level it with your spatula
• 6. Wrap your cheesecake pan in two layers of aluminum foil. You want to seal it good and tight so no water will get in. Wrap the bottom and up the sides. Set the pan in a larger roasting pan and then add water so the water level will be one inch up the side of the cheesecake. Bake at 350 degrees for 1 hour and 45 minutes until the cheesecake is set. Remove the cheesecake from the water pan and put it back in the oven (now turned off) with the door open for 15 more minutes so the cheesecake cools down slowly. Then let it cool on the counter. Take off the aluminum foil side cover. Finally, chill the cheesecake in the refrigerator overnight before serving. You can put a loose covering of plastic wrap on top of the cheesecake after it has cooled on the counter so it doesn't soak up any refrigerator flavors.
• 7. To make Whipped Cream:
• 8. Whip your cream as usual. Instead of adding vanilla or sugar when the cream reaches soft peaks, add the syrup and continue beating until stiff peaks form. Make the whipped cream right before you serve.
• 9. To serve
• 10. Take a sharp knife and slide it along the edge of the cheesecake to make sure it is loosened from the pan edge. Place it on your platter and unlock the springform to release the cheesecake. Gently lift off the outer ring. Clean up any little crumbs or messy edges. Slice your cheesecake with a very sharp knife that has been dipped in warm water and wiped off with a towel. This will make a very smooth cut.
• 11. The cheesecake will taste best on days 2 through 4. As the days progress, the cheesecake flavor intensifies. Depending on the humidity in your refrigerator, your crust might start to get soggy, but the cheesecake will still taste good. As with all cheesecakes, I recommend taking it out of the refrigerator at least 15 to 30 minutes or even longer before you serve it. The colder it is, the less the flavors come through. Savor each bite by rolling it over on your tongue. Yum!

WHIPPED SWEET POTATO CASSEROLE

Steps:

• Heat oven to 400° F. Pierce each sweet potato several times with the tines of a fork. Place the sweet potatoes on a rimmed baking sheet lined with foil. Bake until tender, about 45 minutes. When cool enough to handle, but still hot, remove skin from potatoes and pass through a ricer into a large bowl. Add the rest of the ingredients. Mix with an electric mixer until fluffy. Turn mixture out into a buttered casserole dish. Top with candied pecans and bake at 350 degrees until hot.

WHIPPED SWEET POTATO

Steps:

• Preheat the oven to 350 degrees F.
• Prick the sweet potato all over with a fork, and then wrap in foil. Bake until soft, about 45 minutes. Remove from the oven and let cool.
• When cool enough to handle, halve the sweet potato and scoop out the flesh. Add the flesh to a food processor, along with the coconut milk, cinnamon, nutmeg and orange zest. Process until smooth. Season with salt and pepper. Fold in the walnuts if using.

WHIPPED SWEET POTATO PIE WITH WHITE CHOCOLATE NUTS

Steps:

• Prepare your choice of pie crust ahead of time. The recipes are similar, but outcome is different. https://www.justapinch.com/recipes/dessert/pie/sugar-and-spice-pie-crust.html?p=1 https://www.justapinch.com/recipes/dessert/pie/gingerbread-pie-crust.html?p=1
• In a food processor, place all filling ingredients. Whip for about 3-5 minutes.
• Pour into shell.
• Next, in a small mixing bowl, add all white chocolate nut ingredients. Mix well.
• Spoon onto pie in a centralized circle.
• Apply the top of your pie crust. Decorate as you see fit.
• Paint the top of your crust with egg white wash and sprinkle on turbinado sugar.
• Cover with tin foil and place in the oven for 30 minutes.
• Remove foil and bake an additional 10 minutes.
• Allow to cool to room temperature, then place in the refrigerator overnight.
• Serve with your favorite whipped cream. Try my https://www.justapinch.com/recipes/dessert/other-dessert/ginger-whipped-cream.html?p=1 Recipe.

WHIPPED SWEET POTATO BAKE

Steps:

• Preheat oven to 350°F. Beat sweet potatoes, butter, cinnamon, nutmeg, and salt with electric mixer on medium.
• Spoon into lightly greased 1-1/2 quart baking dish. Top with marshmallows.
• Bake 15-20 minutes until potatoes are heated thoroughly.

WHIPPED SWEET POTATO BAKE

Steps:

• Heat oven to 350 degrees F. Beat sweet potatoes, butter, cinnamon, ginger and nutmeg with mixer until blended. Spoon into lightly greased 1-1/2-quart casserole dish; top with marshmallows. Bake 15 to 20 minutes or until mixture is heated through and marshmallows are lightly browned. Tip: Microwave Directions: Mix all ingredients except marshmallows as directed. Spoon into lightly greased microwaveable 1-1/2-quart baking dish or bowl. Microwave on high 8 to 10 minutes or until heated through, stirring after 5 minutes. Top with marshmallows; let stand 2 to 3 minutes or until marshmallows begin to melt.